Chicken Enchiladas With Green and Red Sauce

Name: Chicken Enchiladas With Green and Red Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 8-10 serving(s)
Ingredients: 1 lb cut up cooked chicken; 1 (10 3/4 ounce) can condensed cream of chicken soup; 1 (16 ounce) can black beans; 1 (10 ounce) package frozen corn, thawed; 1 (4 ounce) can chopped green chilies; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 20 corn tortillas; 2 cups shredded cheddar cheese or 2 cups monterey jack cheese, blend; 1 (19 ounce) can green enchilada sauce; 2 cups salsa; 1 cup sour cream

Submitted by Kimberly D.

"After researching other chicken enchilada recipes, I came up with my own using different things I liked"

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Ready In:: 50mins
Ingredients:: 12
Serves:: 8-10

ingredients

1 lb cut up cooked chicken
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (16 ounce) can black beans
1 (10 ounce) package frozen corn, thawed
1 (4 ounce) can chopped green chilies
¹⁄₂ teaspoon garlic powder
¹⁄₂ teaspoon onion powder
20 corn tortillas
2 cups shredded cheddar cheese or 2 cups monterey jack cheese, blend
1 (19 ounce) can green enchilada sauce
2 cups salsa
1 cup sour cream

directions

Drain and rinse beans and corn.
Combine chicken, cream of chicken soup, beans, corn, chiles, and garlic powder and onion powder in a bowl.
Preheat oven to 350.
Grease bottom of 2 13'x9' pans.
Soften tortillas in microwave, 5 at a time, between slightly damp paper towels for 50 sec. at a time.
Scoop 3-4 T. chicken mixture into each tortilla, roll up and place edge side down in greased pan.
Pour half of green sauce over each pan, half of salsa over each pan, and sprinkle each pan with one cup each of the cheese mixture.
Bake in preheated 350 degree oven for 25 minutes. Serve with sour cream.

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Reviews

can't believe i haven't reviewed this recipe before. this has become a go-to option for party nights. easy, delicious and with two pans full, it makes plenty for a group. i use burrito sized flour tortillas -- the extra tortilla size helps keep everything in.

amy laree